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投稿时间：2019-02-28
投稿时间：2019-02-28
中文摘要: 采用马铃薯淀粉、玉米淀粉、绿豆淀粉3 种不同类型的淀粉，研究其在微波物理辐射下产生的差异性性质，并分析结果产生的原因。试验结果表明，3 种淀粉所含直链淀粉量不同，含量由高到低顺序是绿豆淀粉＞玉米淀粉＞马铃薯淀粉。3 种淀粉糊化后的凝胶水分含量和凝胶强度不同，水分含量由高到低顺序是马铃薯淀粉＞玉米淀粉＞绿豆淀粉，凝胶强度由高到低顺序是绿豆淀粉＞玉米淀粉＞马铃薯淀粉，且绿豆淀粉的回生度最高。与普通加热相比，微波加热糊化的淀粉凝胶水分含量稍高，并且在相同的储存时间下回生度较小。通过试验结果可知，微波加热下3 种淀粉糊化性质及回生性质的差异性与其直链淀粉的含量不同和凝胶水分含量不同有关系。
Abstract:Abstract：The different properties of potato starch，corn starch and mung bean starch under microwave physical radiation were studied and the reasons for the results were analyzed.The experimental results showed that the content of amylopectin in three kinds of starch was different，and the order of content from high to low was mung bean starch，corn starch，potato starch.The moisture content and gel strength of the three types of starch were different，and the moisture content was from high to low in order of potato starch，corn starch，mung bean starch，gel strength from high to low order was mung bean starch，corn starch，potato starch，and mung bean starch had the highest regeneration.Compared with normal heating，the moisture content of starch gel was slightly higher and the regression was less at the same storage time under microwave physical radiation.The results showed that the variation and sensitivity of different starch properties were closely related to the content of amylose and the moisture content of starch gel under microwave physical radiation.
文章编号：201913013 中图分类号： 文献标志码：
基金项目:山东省高校科研计划项目（J18RB027）；烟台大学文经学院教学改革研究项目（2016JYB018）
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